Colcannon Soup

Name: Colcannon Soup
Ingredients: 4 tablespoons butter; 2 cups shredded cabbage; 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces; 1 lb leek, washed and chopped (white and pale green parts only); 5 cups chicken stock (preferably homemade); salt; white pepper; 1 pinch ground nutmeg; 1 1/4 cups half-and-half; 3 tablespoons fresh parsley, minced

10 ingredients

5 steps

Ingredients

4 tablespoons butter
2 cups shredded cabbage
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
5 cups chicken stock (preferably homemade)
salt
white pepper
1 pinch ground nutmeg
1 1/4 cups half-and-half
3 tablespoons fresh parsley, minced

Directions

1

Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
2

Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
3

Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
4

Return to the same saucepan and whisk in the half and half.
5

Serve hot.